Ginger-Sesame Brown Rice Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Sesame Brown Rice Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Brown Rice Buddha Bowl

A vibrant, nourishing bowl packed with hearty tempeh, edamame, and chickpeas over brown rice, all accented with fresh vegetables and a zingy ginger-sesame dressing for a balanced and satisfying meal.

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NUTRITION

641kcal
Protein
39.5g
Fat
22.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (100g)

100g Tempeh

1/2 cup Shelled Edamame (75g)

1/2 cup Chickpeas (82g)

1 medium Carrot, shredded

1/2 medium Red Bell Pepper, julienned

1/2 cup Cucumber slices

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Oil

1 tablespoon Light Soy Sauce

1 teaspoon Sesame Seeds

1 tablespoon chopped Green Onion

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PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Steam or lightly boil the shelled edamame until tender, then drain.

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh cubes until golden on all sides. Optionally, season with a pinch of salt and pepper.

  • 4

    In a small bowl, whisk together the sesame oil, light soy sauce, and grated fresh ginger to create the dressing.

  • 5

    Assemble your Buddha bowl by layering the brown rice at the base. Arrange the sautéed tempeh, edamame, chickpeas, shredded carrot, julienned red bell pepper, and cucumber slices in sections over the rice.

  • 6

    Drizzle the ginger-sesame dressing evenly over the bowl and sprinkle with sesame seeds and chopped green onions.

  • 7

    Serve immediately and enjoy a nutrient-packed, flavor-rich meal.

Ginger-Sesame Brown Rice Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Sesame Brown Rice Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Brown Rice Buddha Bowl

A vibrant, nourishing bowl packed with hearty tempeh, edamame, and chickpeas over brown rice, all accented with fresh vegetables and a zingy ginger-sesame dressing for a balanced and satisfying meal.

NUTRITION

641kcal
Protein
39.5g
Fat
22.1g
Carbs
76.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Brown Rice (100g)

100g Tempeh

1/2 cup Shelled Edamame (75g)

1/2 cup Chickpeas (82g)

1 medium Carrot, shredded

1/2 medium Red Bell Pepper, julienned

1/2 cup Cucumber slices

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Oil

1 tablespoon Light Soy Sauce

1 teaspoon Sesame Seeds

1 tablespoon chopped Green Onion

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Steam or lightly boil the shelled edamame until tender, then drain.

  • 3

    Heat a non-stick skillet over medium heat and lightly sauté the tempeh cubes until golden on all sides. Optionally, season with a pinch of salt and pepper.

  • 4

    In a small bowl, whisk together the sesame oil, light soy sauce, and grated fresh ginger to create the dressing.

  • 5

    Assemble your Buddha bowl by layering the brown rice at the base. Arrange the sautéed tempeh, edamame, chickpeas, shredded carrot, julienned red bell pepper, and cucumber slices in sections over the rice.

  • 6

    Drizzle the ginger-sesame dressing evenly over the bowl and sprinkle with sesame seeds and chopped green onions.

  • 7

    Serve immediately and enjoy a nutrient-packed, flavor-rich meal.